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Appetite-improving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A mung bean and nutrition technology, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problems of low content of functional substances, turbidity and easy precipitation, short shelf life, etc. Even texture and icy taste

Inactive Publication Date: 2016-09-21
ANHUI JIASHILE FOOD PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most mung bean functional beverages on the market have problems such as low content of functional substances, turbidity and easy precipitation, short shelf life, poor color and taste. To carry out research and develop a high-efficiency mung bean functional food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] An appetizing and beautifying mung bean hangover nutritional jelly is composed of the following raw materials in parts by weight:

[0018] Mung bean 500, malt extract 30, grass fruit 15, peach gum 25, perilla volatile oil 5, green persimmon juice 15, candied yam 20, yogurt 50, edible pectin 30, sophora nectar 20, ginger candy 13, freeze-dried chrysanthemum Powder 15, winter melon sugar 20, rice vinegar 13, shrimp skin superfine powder 10, red bayberry 20, Kudingcha 10.

[0019] The appetizing and beautifying mung bean hangover nutritional jelly is made by the following steps:

[0020] 1) Clean the mung beans, add grass fruit, perilla volatile oil, rice vinegar, bayberry, kudingcha and 12 times the amount of water, heat to 50°C, stop heating, soak for 30 minutes, then boil until boiling, turn to low heat, Continue for 20 minutes to fully cook the mung beans, filter out the mung bean skin and refrigerate at 2°C, filter the remaining soup through gauze to remove impuritie...

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PUM

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Abstract

The invention discloses appetite-improving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung bean, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 25-30 parts of peach gum, 5-6 parts of volatile oil of purple perilla, 15-18 parts of green persimmon juice, 20-23 parts of sugar-pickled Chinese yam, 50-60 parts of yogurt, 30-35 parts of edible pectin, 20-23 parts of sophora flower honey, 13-15 parts of ginger candy, 15-18 parts of chrysanthemum freeze-dried powder, 20-23 parts of candied wax gourd, 13-15 parts of rice vinegar, 10-12 parts of superfine powder of dried small shrimps, 20-23 parts of waxberries, and 10-12 parts of broadleaf holly leaves. The nutritional jelly has abundant nutrients, has a full-round appearance and attractive color, and has an ice-cool mouth feel and uniform texture. The effective components have the effects of improving appetite, nourishing the face, resisting senility, dispelling the effect of alcohol, promoting urination, dispelling swelling and reducing fire.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to an appetizing and beautifying mung bean hangover nutritional jelly and a preparation method thereof. Background technique [0002] Mung bean is the seed of a year-round herbaceous plant in the leguminous family, which is both food and medicine. Since ancient times, people have had the habit of making mung bean soup to prevent heatstroke and cool down. Mung bean soup not only cools and quenches thirst, but also has the effect of clearing heat and detoxifying. Mung bean has high protein content, contains 8 essential amino acids needed by the human body, and is rich in selenium and vitamins E et al. In addition, mung beans can promote urination and sodium excretion, and have a diuretic effect. Mung beans also contain phytosterols similar to cholesterol, which can reduce the intestinal absorption of cholesterol, and can promote cholesterol dissimilation and prevent cholestero...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/044A23V2200/32A23V2200/318A23V2200/302A23V2200/334A23V2200/30
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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